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Buttermilk Double Corn Bread with Bacon

Contributed By: Terry, ON | See all of Terry's recipes
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Rating: 2   Reviews: 5 See Reviews
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Active Time:  30 Minutes
Total Time:  13 Hours 30 Minutes
  12 Servings
The subtle touch of honey and brown sugar, with the double hit of corn and the combined textures of corn bread and kernels is really pleasing in the mouth. The recipe comes together easily once you've accounted for the overnight mixture. A surefire hit!
2 cups buttermilk
1 1/4 cups cornmeal
10 slices bacon, cut in 1/2-inch pieces
1 3/4 cups all-purpose flour
1 1/2 tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/2 cup packed brown sugar
3 eggs
2 tbsp honey
2 tbsp butter, melted
2 1/2 cups corn kernels (fresh or frozen--don't need to thaw)
Buttermilk Double Corn Bread with Bacon Recipe at
Stir buttermilk and cornmeal in medium bowl. Cover loosely and let stand at room temperature overnight.

Preheat oven to 350. Cook bacon until crisp, spoon 2 tbsp drippings into a 9'x13' metal or ceramic baking dish, tilting to cover bottom. Place in oven for 6 minutes.

Whisk together flour, baking powder, salt and baking soda into large bowl; stir in brown sugar thoroughly. Whisk eggs, honey and melted butter in another large bowl; stir in cornmeal/buttermilk mixture. Add to dry mixture. Stir just until blended, then stir in corn kernels. Transfer to pan. Sprinkle with cooked bacon, pressing bacon to submerge into corn bread.

Bake until tester inserted in center comes out clean, and top is golden; about 45 minutes. Transfer pan to rack and let cool 15 minutes.

Serve warm or at room termperature. Excellent plain or with a little butter.

Date Added: 08/25/2009
Spotlight Recipe Review See all 5 reviews »

Rating: 1
by: Carol, MN Reviewed: 10/12/2009
Is this safe?
Is it really safe to leave this mixture on the counter unbaked overnight? It seems that it could open you up to lots of bacteria. Would it work the same to let it sit in the refrig overnight? I'm a bit unsure about this.
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